Following the success of our ‘Eat The Seasons’ Dinners, we have been asked by many guests for our treacle soda bread recipe … we would like to say it is entirely our own invention, but we must pay homage to the fabulous Richard Corrigan … so here it is.
We hope you enjoy it as much as we do.
You will need ; –
A large mixing bowl
Damp tea towel / damp kitchen roll
250g plain flour, plus extra for dusting
15g bicarbonate of soda
250g wholemeal flour
150g jumbo oat flakes
2 tbsp clear honey
2 tbsp black treacle
500ml milk (we use semi skimmed)
1. Preheat the oven to 200 oC/gas mark 6
2. Line a baking tray with baking parchment
3. Mix all the dry ingredients together in a bowl
Here comes the messy bit …
4. Make a well in the centre of the bowl and then mix in the honey, treacle and milk, working everything together lightly with your hands, until you have a loose, wet dough
5. With floured hands, shape the dough round and lift out of the bowl on to the lined baking tray. Then with a knife, mark a cross on the top.
6. Put into the oven and bake for about 45 minutes, or until the loaf sounds hollow when tapped on the base
7. Transfer to a wire rack, drape a damp cloth/damp kitchen roll over the top and leave to cool
That’s it … we like to serve it slightly warm simply with lots of butter
Why not try it with lashings of butter, St Mawes Smoked Salmon, Cucumber & Dill Salsa
This is one of our favourite starter choices on our events menu